Okroshka vegetable recipe. How to make okroshka from vegetables. Mushroom vegetable okroshka: recipe with pickles

Good afternoon, our dear readers. In the last issue we talked about how to make delicious homemade kvass. Now we’ll find out how okroshka is prepared with kvass. This dish is known to everyone, at least in our country, especially in Siberia.

How to escape the heat while still eating a hearty meal - okroshka. Usually a housewife takes almost everything that is left from the refrigerator a little at a time, cuts it into salad and pours it, for example, with kvass. So we got okroshka.

Of course, in addition to kvass, you can also use whey, you can use water with vinegar, mayonnaise, sour cream, and so on. This is not for everyone. Most of all, in the summer we prefer to make okroshka with kvass.

It is better to choose fresh products for okroshka. But it’s best to take homemade kvass that has brewed well. And if there is none, then you can buy store-bought, but it’s better to choose natural, live-fermented one. Then okroshka with kvass will turn out just right.

We present to you several recipes that we periodically make ourselves. Very tasty and satisfying, we recommend that you try these recipes too. Let's start with the classics, okroshka with sausage.

The amount of ingredients is given for a full three-liter pan. This is of course without kvass. Well, the amount of kvass is up to your discretion, everyone likes it differently, some like it thick, some like it thin. And the number of servings will be different.

If you like this cold soup not very thick, then reduce the amount of ingredients. If the crumbled mixture remains the next day, it can be stored in the refrigerator. This will not affect the taste in any way.

We will need:

Boiled sausage - 300 gr;
Potatoes - 4 - 6 pcs (depending on size);
Egg - 5 pcs;
Fresh cucumber - 4 pieces (small);
Radishes - 250 - 300 gr;
Green onions - a bunch;
Dill - 0.5 bunch;
Parsley - 0.5 bunch;
Grated horseradish - 2 tbsp. spoons;
Mustard - 2 tbsp. spoons;
Salt - to taste;
Sour cream - for serving;
Kvass - 1.5 - 2 liters.

Any housewife knows that the amount of ingredients is a very relative concept. So, cucumbers and potatoes can be either very small or extremely large.

Therefore, in this case, the “eye” is the most basic measure. Everything should be approximately the same. The good thing about okroshka is that it contains a lot of things. That’s why we put “a lot” of everything.

Only high-quality and tasty products will produce high-quality and tasty okroshka.

It is better to take sausage without fat. The “Ostankinskaya” or “Doctorskaya” variety is good, preferably in a natural casing.

Cut it into small cubes.

Sometimes it is prepared with semi-smoked sausage and even fried sausage. But I think that this is already for gourmets. Regular boiled sausage is usually used in our okroshka recipe.

Cut pre-cooked and cooled potatoes into medium-sized cubes. In order for it to cut easily, it must be thoroughly cooled. Then the cubes will be even and will not stick to each other.

If possible, cut all ingredients into the same size. This way the dish will look more aesthetically pleasing.

Step 3.

Boil the eggs, cool in cold water and cut into cubes. To make this easier, use an egg slicer. In this case, the cubes will be slightly smaller than the others when cut, but our cold soup will look more beautiful.

Rinse the radishes thoroughly, cut off the stems and both sides and peel as necessary. As mentioned above, it is better to purchase fresh, medium-sized radishes. This vegetable is juicy, strong, with a moderate bitter-sweet taste. Just the way you need it.

Overripe specimens are already excessively bitter, moreover, they are often empty inside, and their skin is very hard and fibrous. It is better not to use such radishes in this dish.

The same goes for cucumbers. It is better to take them in medium or small size. These fruits have a thin skin, seeds have not yet formed in them, they have a sweetish fresh taste and a wonderful smell.

Cut the cucumbers into standard size cubes, as you cut other components as well.

Step 6.

Also chop the greens, cutting off coarse stems if necessary.

After cutting, place all ingredients in a saucepan.

Chop the green onions as usual, place in a bowl and sprinkle with salt. Grind with a mortar until juice appears.

If you just chop the onion and add it to the total mass, it will just float in the soup, and you can taste it a little when we eat it. Grated onions will release juice, and this juice will nourish literally every piece cut into an okroshka mass. Needless to say, this will significantly improve the taste of the dish as a whole.

Add mustard and horseradish to the onion, and grind everything together. Add a spoon or two, adjust it yourself. But I’ll tell you right away, even adding two spoons of both, you won’t feel it in the dish. It won't be spicy.

In general, there are no unnecessary steps in preparing real tasty okroshka. Everything is necessary and important! Sometimes they say - “What is it, I crumbled everything and filled it with kvass...” I won’t argue, it will also be okroshka, but try to make it once according to the rules, as they have been preparing it since ancient times, then you will feel the difference. It’s not for nothing that it has a name – classic! This means that there are certain requirements for its preparation, and there are also certain cooking rules.

Step 9

Now add the mashed mass to the general cutting. Add salt to taste and place in the refrigerator for at least 20 minutes to cool the mixture.

put the resulting mass in the refrigerator for a short time

Now, as for kvass. In the old days, white unsweetened kvass was prepared especially for the dish; it was prepared from wheat raw materials.

You can also use store-bought kvass, but preferably a good, live-fermented one. But it is advisable to use homemade kvass of your own production.

The main thing is to cool the kvass in the refrigerator.

Well, now that everything is cut and cooled, it’s time to set the table. Be sure to put mustard and horseradish on the table. Although we put all this into the total mass, maybe someone will want to add it. Also, don’t forget to add sour cream; everyone will need to put it on their plate.

Of course you need bread and fresh herbs. Well, you can put fresh garlic on the table. Served with black bread, it will be very tasty!

Divide the salad mixture among plates. Don't be sorry, put in more. And fill it with cold kvass, be sure to flavor it with sour cream. Serve immediately and eat with pleasure!

Okroshka with chicken and beef (veal).

In general, this recipe in an old original version has a very interesting composition of meat ingredients. It includes veal, hazel grouse or partridge.

But since currently the last two ingredients are not often found on our table, we will simply replace them with our usual chicken or turkey.

We will need:

Boiled veal - 150 g;
Chicken fillet - 150 gr;
Boiled potatoes - 3 - 4 pcs;
Boiled eggs - 4 - 5 pcs;
Fresh cucumbers - 4 pieces (medium);
Green onion - 100 gr;
Parsley, dill - 50 g each;
Sour cream - 1 glass;
Sugar - 0.5 teaspoon;
Salt - to taste;
Mustard - 0.5 teaspoon (or to taste);
Kvass - 1.5 - 2 liters.

Okroshka with kvass according to this recipe is quite versatile; you can use any meat you like.

Meat and chicken can be pre-boiled or fried, as you wish.

Boil potatoes and eggs.

Cut all ingredients into small cubes or sticks. Chop the greens and chop the green onions. Mix all.

In this recipe, I do not grind onions with salt, and I do not use radishes. Our meat here is too tender.

Mix sour cream with sugar, salt and mustard, pour in a little kvass, and pour over the chopped products.

Stir and refrigerate for 30 to 60 minutes until slightly fermented.

Then put the okroshka mixture on everyone’s plate and pour in the required amount of kvass chilled in the refrigerator.

Vegetable okroshka.

This kvass okroshka is very healthy, as it contains many vitamins in vegetables. It’s also very tasty and we couldn’t just ignore it.

We will need:

Bread kvass - 1 l;
Potatoes - 2 pieces;
Beets - 1 piece;
Carrots - 1 piece;
Green onions - 60 g;
Cucumbers - 2 pieces;
Sour cream - 2 tablespoons;
Chicken egg - 2 pieces;
Sugar - 1 teaspoon;
Salt to taste;
Mustard to taste.

Cut boiled and cooled beets, carrots, and fresh cucumbers into small cubes.

Step 2.

Grate the boiled potatoes.

Step 3.

Finely chop the green onions and mash with a spoon, adding a little salt to soften them and release juice.

Step 4.

Peel the hard-boiled eggs, separate the whites from the yolks, chop the whites into small pieces, and grind the yolks with mustard.

Combine mashed green onions with potatoes, yolks, sour cream, sugar, salt, mix it all, dilute with kvass, add chopped beets and carrots.

When serving, add chopped dill to the okroshka.

Okroshka on kvass with hunting sausage.

okroshka on kvass with hunting sausage

I especially like this recipe because it contains my favorite hunting sausage. They give a very piquant taste. I love smoked meats in many dishes, and in okroshka it’s generally very tasty. I advise everyone to try this recipe.

We will need:

Potato - 200 g;
Bread kvass - 1 l;
Boiled sausage - 100 g;
Radishes - 2 pieces;
Cucumbers - 1 piece;
Hunter's sausages - 2 pieces;
Dill to taste;
Green onions to taste;
Chicken egg - 2 pieces.

Most people love okroshka, this soup is especially good to serve in hot weather as it is very refreshing. It’s not difficult to choose a vegetable okroshka recipe to suit your taste, as there are many options for preparing this dish. Okroshka can be made or prepared from vegetables with the addition of. The filling for this may also be different.

Preparing vegetable okroshka is not difficult at all. This soup is perfect for a diet, as its calorie content is low. However, you can also prepare a non-dietary version of okroshka if you add sour cream or sour cream to the ingredients.

Boiled and fresh vegetables are added to vegetable okroshka. As a rule, these are boiled potatoes and fresh cucumbers and radishes. Sometimes other vegetables are added, for example, boiled carrots or fresh radishes.

Vegetables for okroshka must have the same temperature, therefore, everything that needs to be boiled is boiled in advance so that the vegetables have time to cool. Then all the ingredients are peeled and cut into small cubes.

Be sure to add greens to the okroshka. Green onions, parsley, dill are used. You can add cilantro, basil, and a little mint. There are options for preparing okroshka with lettuce or spinach.

An important component of okroshka is the filling. Classic okroshka is prepared with kvass. Moreover, kvass should be light and unsweetened. Carbonated versions of kvass are also not suitable for cooking.

In addition to kvass, you can use various fermented milk drinks, as well as ordinary water or mineral water acidified with vinegar or citric acid. To give a better taste, use sour cream, mustard or grated horseradish.

Interesting facts: okroshka has been prepared in Rus' for more than a thousand years. Initially, the main ingredients were radish and kvass. But over time, many more complex recipes were invented. So, there are recipes in which cucumber pickle or even fermented birch sap is used instead of kvass.

Vegetable crumbs on kvass

In hot weather, vegetable okroshka is an indispensable dish. It is prepared without meat products.

1.5 liters of okroshka kvass;
4 potatoes;
4 eggs;
5 radishes;
4 cucumbers;
a small bunch of green onions and dill each.
salt, ground black pepper to taste;
If desired, you can add sour cream.

Read also: Okroshka with vinegar and water - 4 simple recipes

Let's start preparing the okroshka at least two hours before serving. It is necessary to boil the potatoes and chicken eggs until tender. Let these products cool completely. Then we clean it. It wouldn’t hurt to peel fresh cucumbers as well. There is no need to cut off the skin of the radishes; it will be enough to simply cut off the tails on both sides.

The greens must be washed in plenty of water, then shaken to remove droplets of moisture. After this, the greens need to be chopped very finely. Transfer the greens to the bowl in which you plan to cook the okroshka. Sprinkle with salt and grind well using a wooden pestle or spoon, the greens should release juice.

Then we cut the remaining products one by one - potatoes, eggs, cucumbers. You need to cut into small cubes of the same size. Cut the radishes into thin halves or quarters or grate them. Mix everything, pour cold kvass, salt. Let the okroshka stand in the cold for about 30 minutes. You can add sour cream to the plates.

Vegetable okroshka with kefir

Vegetable okroshka cooked with kefir has a refreshing taste. You can prepare the dish with radishes or radishes. But if radish is used, it must be soaked first. The radish should be grated on a coarse grater and filled with cold water. After half an hour, you need to drain the water and squeeze out the radish. After this, you can add radish to okroshka.

3 cucumbers;
5 radishes or 1 small green radish;
4 eggs;
1 bunch of assorted greens;
1.5 liters of kefir;
500 ml of water, you can use regular purified water or take carbonated mineral water;
6 potatoes;
1 tablespoon Dijon mustard;
0.5 lemon;
0.5 teaspoon sugar;
salt, black pepper to taste.

Boil potatoes and eggs in advance. When the food has cooled completely, you can start preparing the okroshka.

Peel the potatoes and eggs and cut them into small slices. Similarly, cut cucumbers and radishes. Finely chop the greens, mix them with vegetables and eggs.

Read also: Okroshka with citric acid - 3 simple recipes

Preparing the dressing: Mix Dijon mustard with lemon juice, sugar and salt. Add this mixture to the okroshka and mix well. Pour in kefir and mineral water. Mix. Taste and add salt and spices if required.

Advice! You don’t have to add potatoes to the okroshka, but serve them separately. In this case, boiled potatoes are served hot with okroshka, sprinkled with aromatic vegetable oil.

Okroshka at the dance

You can cook vegetable okroshka in tan. Ta is a fermented milk drink, for the preparation of which a special starter is used. As a result of fermentation, the drink turns out slightly carbonated, which makes the okroshka piquant.

1 liter of tan;
3 potato tubers;
4 cucumbers;
4 eggs;
4 radishes;
4 spoons of green peas (canned);
2 teaspoons mustard;
1 bunch of greens (a mixture of green onions, dill, parsley).

First you need to prepare the ingredients that require cooking. That is, boil potatoes and eggs. It is better to boil potatoes in their skins. Then the products should be cooled and cut into small cubes.

While the potatoes are cooking and cooling, you can prepare the remaining ingredients. We wash the cucumbers and radishes. We grate them. Mix all the ingredients of okroshka, add green peas and finely chopped herbs. Just before serving, pour cold tan into the okroshka, add salt and stir.

Vegetable okroshka with whey

You can prepare vegetable okroshka. This product can be obtained at home by preparing homemade cottage cheese or bought in a store. If the whey does not taste sour enough, you can add a little vinegar or diluted citric acid to the okroshka.

Wash the potatoes and carrots well with a brush. Boil the root vegetables until tender, let them cool and cut into small cubes. Separately boil the eggs, place them in cold water and leave until completely cool.

Separate the egg yolks (we will use them for dressing), and finely chop the whites. Mix the whites with potatoes and carrots, add grated radishes and fresh cucumbers. Chop the washed greens and add them to the future okroshka.

This summer dish is definitely a low-carb dieter's best friend craving a varied menu.

Vegetable okroshka is the most delicious, vitamin-rich and refreshing dish for the summer diet; its recipe has been known since ancient times, and modern cooking has only added variety to this dish. And today we will introduce you to the best and most interesting options for preparing fresh soup so that you can meet the summer fully armed.

How to prepare vegetable okroshka

There are thousands of recipes for cold vegetable soups in folk cuisines all over the world, and only our beloved Slavic okroshka can be collected in hundreds of different cooking options. And the difference in recipes depends not only on what kind of dressing to pour into the slices, but also on the set of ingredients themselves.

And even if we take meatless soup as a basis, then the list of delicious recipes with vegetables will be very, very extensive. And this is great, because when there is a large selection of dietary dishes, losing weight with taste and variety is much easier!

Based on the original recipe, you can create many different dishes. For example, by removing eggs and dairy products from the composition, we can get an excellent lean dish.

Add boiled and grated beets to the mixture, and you have cold borscht.

Mushrooms, tomatoes, daikon, pickled or pickled cucumbers, corn, green peas, green beans and spinach with salad will also perfectly complement and diversify the composition of vegetable hash.

How to cut vegetables into okroshka

In fact, this is the fastest and easiest first dish to prepare. I washed, peeled, chopped the vegetables - everything is ready.

Well, even if we take the recipe with potatoes and eggs, we will add 20 minutes to the entire cooking for boiling the ingredients. And still the dish is made very quickly.

Yes, even cutting vegetables does not require any special frills. We chop everything into equal medium cubes, finely chop the greenfinch with a knife and that’s it. Well, except that radishes can be chopped into semicircles or strips. Well, if the composition contains radish, horseradish or daikon, then you can use a coarse grater to chop them.

To make the aroma of the greens more intense, finely chopped onion, parsley, dill and cilantro should be lightly mashed with salt to release the juice.

You can get even more interesting information about the preparation of okroshka and its properties on our website:

Vegetable okroshka with kvass

Ingredients

- 2 pcs + -
- 2 pcs + -
- 3 pcs + -
- 4 things + -
Radishes – 6 pcs. + -
- 1 PC + -
- 1 tbsp. + -
- taste + -
- 2 tsp. + -
Cilantro and dill - 1 large bunch + -

How to cook vegetable okroshka

Immediately place the potatoes and eggs in a saucepan, add water so that all products are covered with liquid, and set to boil. 15 minutes after boiling, remove the eggs and soak them in ice water. And after another 5-10 minutes, drain the boiling water from the potatoes and cool the tubers, cutting them in half.
Cut the washed cucumbers, tomatoes, cooled potatoes and eggs into medium cubes. Chop the onion into small thin pieces. Chop the radishes into circles.
We wash the cilantro and dill, dry them and chop them finely, then sprinkle them with a pinch of salt and lightly grind the greens with salty grains until the aroma and juice are released.
Now mix all the chopped ingredients in an enamel pan, pour in kvass, add salt to taste, and also add mustard and horseradish to the okroshka. Mix everything and put it in the cold to brew for half an hour.

Our website presents a chic selection of vegetarian okroshka recipes, where you can easily choose the most optimal option for yourself:

For those who like experimenting, we suggest mastering this unusual recipe for very tasty and fresh okroshka with apple and beets at home.

Ingredients

Cold sparkling water – 1.2-1.5 l;
Pickled beets – 0.15 kg;
Beetroot marinade – ½ cup;
Fresh cucumber - 2 pcs;
Green apples – 1 piece;
Daikon – 1 piece;
Sour cream – 0.1 kg;
Salt - to taste;
Onion greens – 1 bunch;
Fresh dill – 1 bunch;
Cilantro or parsley – 1 bunch;
Potatoes – 3 tubers.

How to cook vegetable okroshka with beets

Boil the potatoes in their skins, then leave to cool.
Meanwhile, peel the apple from the seed center and, together with cucumbers and cooled and peeled potatoes, crumble into medium cubes.
Wash the daikon, clean it and grate it on a coarse grater or chop it into thin strips.
We remove the beets from the marinade, and if the slices are quite large, then cut them into cubes the same size as the potatoes and cucumbers.
Wash all the greens and chop finely, then mix all the ingredients in a deep container, add salt to taste, pour in the beet marinade, add sour cream, mix everything thoroughly, and then pour in the chilled soda, mix everything again and pour the soup into bowls.

Mushroom vegetable okroshka: recipe with pickles

This okroshka will be a real find for autumn and winter days, when you have pickled cucumbers and wild mushrooms in stock.

Ingredients

Fresh or frozen mushrooms – 0.25 kg;
Potato tubers – 3 pcs;
Selected eggs – 4 pcs;
Salted or pickled cucumbers – 2-3 pcs;
Horseradish – 1 tbsp;
Green onion – 1 large bunch;
Salt - to taste;
Rye kvass – 1 l.

How to make vegetable okroshka with mushrooms

Boil wild mushrooms for 20 minutes in salted water, then cool and cut into medium strips. If you took champignons for cooking, then you need to cook them for no more than 3-5 minutes.
Cook the potatoes for 25-30 minutes in their jackets. Then cool the tubers, peel and chop into medium-sized cubes.
Boil the eggs hard for 15 minutes and cool as well. Separate the whites from the yolks. We cut the whites into cubes, and grind the yolks separately with salt into a paste.
Chop the cucumbers into strips, chop the onion finely and mix everything in a common bowl.
Mix the dressing from ground yolks and kvass and pour the resulting mixture over the okroshka. Salt the soup to taste and season with horseradish.

Vegetable okroshka with mushrooms is ready!

And if you are looking for new recipes for the legendary summer soup, then our articles will add worthy dishes to your recipe book.